Monday, December 9, 2013

Homemade Chicken Pot Pie Recipe

Hello blog friends!  It's Sheena's sister Shannon again!! This time I will be sharing my husband's homemade chicken pot pie recipe!!  I am super blessed that my husband loves to cook, and his cooking is absolutely amazing (Sheena can definitely vouch for that)!  He also takes a lot of pride in his creations.  Cute story.....  You all probably remember I do photography, and you know dinner is going to be good when my husband wants me to get my camera out and photograph the food he's made!  So he takes the chicken pot pie out of the oven and says "Honey, you gotta get a picture of this!" After I photographed it in the casserole, he said "Get one on a plate too!" Yep, I'm a lucky girl... Not only does he cook good, he appreciates my photography too!  I hope you enjoy this delicious dish just as much as my family does!



Homemade Chicken Pot Pie (click here to print recipe)

What you need:

3 cups potatoes, peeled and sliced
2 cups carrots, peeled and sliced
1 onion, chopped
1 cup butter
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken stock
1 1/2 cups milk
4 large or 6 small chicken breasts, cooked and cubed
1 cup frozen peas
1 cup frozen corn
4 refrigerated pie crusts
1 egg, beaten
butter for greasing the casserole dish

Directions:
  • Put potatoes and carrots in a large saucepan and cover with water.  Bring to a boil.  Reduce heat, cover and simmer 6 minutes or until crisp-tender.  Drain and put aside.  In a large skillet, sauté onion in butter until tender. Stir in flour, salt, thyme, and pepper until blended.  Gradually stir in broth and milk.  Bring to a boil.  Cook and stir for a couple minutes or until thickened.  Add the chicken, peas, corn, potatoes and carrots.  Remove from heat.
  • Grease the casserole dish with butter. (we used a 4 quart casserole dish) Line casserole with 2 pie crusts (bottom and sides) and fill with chicken and vegetable mixture.  Put two remaining pie crusts on top of mixture and seal edges with fork or pinch with fingers.  Brush top crust with beaten egg.  Cut slits in top crusts.
  • Bake, covered, at 375 degrees F for 45 minutes.  Remove cover and bake for 15 additional minutes.  Let stand for 15 minutes before serving.

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On the blog... one year ago: Creamy Cranberry Salad



Two years ago: Fried Egg Sandwich with Avocado



This recipe is shared at these blogs: Weekend Potluck at The Better BakerThe Weekend Re-Treat at The Best Blog RecipesFreedom Friday at Love Bakes Good CakesRecipe Round Up at Gooseberry Patch,

4 comments:

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